Home » Recipes » Prune, almond and rosemary-stuffed chicken with honey-orange glaze

Prune, almond and rosemary-stuffed chicken with honey-orange glaze

Name: Prune, almond and rosemary-stuffed chicken with honey-orange glaze
Cook time: 40 min
Yield: 4
Ingredients: 250ml (1 cup) prunes, pitted and roughly chopped; 100g (1 cup) flaked almonds; 4 sprigs rosemary, leaves only; 1 garlic clove, crushed; ½ onion, finely diced; 8 – 10 chicken pieces, skin on; salt and freshly ground black pepper, to taste; 80ml (? cup) honey; 15ml (1 tbsp) butter; 125ml (½ cup) orange juice

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: A light, bright, earthy pinot noir or grenache.

Print Recipe

Prune, almond and rosemary-stuffed chicken with honey-orange glaze

Serves: 4

Cooking Time: 40 mins

Ingredients

250ml (1 cup) prunes, pitted and roughly chopped
100g (1 cup) flaked almonds
4 sprigs rosemary, leaves only
1 garlic clove, crushed
½ onion, finely diced
8 – 10 chicken pieces, skin on
salt and freshly ground black pepper, to taste
80ml (? cup) honey
15ml (1 tbsp) butter
125ml (½ cup) orange juice

Instructions

Preheat the oven to 200°C.

Mix together the prunes, almonds, rosemary, garlic and onion together. Stuff this mixture under the skin of the chicken pieces and season well. Place in an oven tray and roast until golden and cooked, about 30 minutes.

Heat the honey, butter and orange juice in a saucepan and simmer until reduced and slightly thickened.

Serve the chicken with the honey glaze drizzled over.

More From FHE:

Poultry

September 19, 2015 (Last Updated: January 11, 2019) By Food & Home Entertaining Staff